Category Archives: Square Baker

Breakfast Squares

I have been looking for an easy way to get my teenagers to have a healthy, filling, easy (for them and for me!) breakfast even when they are dashing out of the door after lying in bed for as long as possible!! This recipe in a recent Sainsbury’s magazine seemed to fit the bill so I have adapted it for my store cupboard and Stoneware collection.  Not only is it really tasty (so they aren’t bothered that it is healthy!) but it is also supremely easy to make – just throw everything in the food processor, whizz and bung it in the stoneware and into the oven.  Perfect!

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As always, I like to make the mistakes so you don’t have to.  The first time I made this everyone loved except me, the flavour is good but I wanted it to have more of a flapjack texture.  So the 2nd time I made it I tried it in a bigger piece of stoneware (medium bar pan) which made for a thinner mixture.  The result – disaster!!  Really dried out, bad textured pap.  DON’T DO IT!!!  Oh, and it still didn’t get anywhere near to the flapjack texture I wanted!!

Ingredients

250g pitted dates (original recipe: medjool dates)
2 ripe bananas, peeled and broken into 3 or 4 pieces
200g porridge oats
60g plain flour (original recipe: wholemeal)
30g desiccated coconut
120ml olive oil
2tbsp milk (original recipe: almond or soya milk)
3tbsp golden syrup (original recipe: maple syrup)
2tbsp mixed seeds, plus a pinch
1/2 tsp salt (original recipe: fine sea salt)

Method

  1. Preheat the oven to 180C/ 160C Fan/ Gas Mark 4.  Original recipe recommend lining 20cm square tin with baking paper.  I recommend using a Small Baker (Blue and Square) if you have one, or a square baker.  I do sometimes line it just to make it easier to take it out later!
  2. Put all the ingredients in the food processor except for the seeds.  Whiz until rough but well combined.  Then add the seeds and give a final blitz.
  3. Spread into the baker and sprinkle over the extra seeds.
  4. Bake for 20-25 minutes or until firm to touch and slightly golden on top.  Leave in the tray for 5-8 minutes to cool.  Use the baking paper as handles, if used.  Cut into 16 squares and leave to cool.

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Filed under Cake, Easy Cooking, Family Cooking, Quick Cooking, Square Baker, Vegetarian

Roasted Sweet Potato Salad with Citrus-Curry Dressing

Roasted Sweet Potato Salad with Spicy Pork Burger.  Yummy!   (Apology for the slightly blurry image!)

Roasted Sweet Potato Salad with Spicy Pork Burger. Yummy!
(Apology for the slightly blurry image!)

This salad is the one that I usually serve with the Indoor/Outdoor Burger but is a gorgeous salad all on its own.  The dressing is really luxurious and different.  I would be happy to eat this salad with a couple of friends for a really easy lunch or use it as a side salad with the burgers for 5 or 6 people.  As always, its a Pampered Chef recipe so it is incredibly easy to make, especially if you have a Pampered Chef Serrated Peeler.  This makes easy work of peeling the delicious, if a bit tricky, sweet potatoes!

Ingredients

3 large sweet potatoes (about 1kg in weight), peeled
2 tablespoons of olive oil
Salt and Pepper
1 Red-skinned eating apple
2 sticks of celery
2 spring onions
150g fresh rocket leaves
4 tablespoons mayonnaise
1 orange (4 tbsp juice & 1tsp zest)
1 tablespoon wholegrain mustard
1 teaspoon mild or medium curry powder (or to taste)

Method
1. Cut potatoes crossways into 1cm slices using Santoku Knife; cut slices in half (or quarters if big). Put in Classic Batter Bowl; add oil and toss to coat.
2. Arrange potatoes in a single layer on Rectangle Stone; & season. Bake about 25 minutes, until potatoes are tender and beginning to brown round edges. Remove from oven, cool slightly.
3. For dressing add all ingredients to Measure, Mix and Pour and whisk well until well blended and smooth; (using Microplane Zester, Citrus Press, Mini Measure All Cup & Adjustable Measuring Spoons)
4. Place potatoes in Bamboo Fibre Bowl. Core apple with Apple Wedger and Food Chopper and chop celery with Utility Knife. Use Professional Shears to snip spring onions. Add to potatoes.
5. Drizzle about 5 tbsp of the dressing over potato mixture; toss gently to mix. Place some rocket leaves on plate; drizzle with a little dressing. Place potato mixture over rocket and serve with burgers.

Roasted Sweet Potato Salad without the dressing.

Roasted Sweet Potato Salad without the dressing.

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Filed under Batter Bowl, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater, Square Baker, Stoneware

Homemade, super-easy Garlic Bread

The finished garlic bread - just before the hoards descend!

The finished garlic bread – just before the hoards descend!

I have to give all the credit for this brilliant idea to my good friend Gill.  She showed me how to make my own garlic bread and I have never bought shop-made since.  This bread is just as quick as pre-made, much more tasty and much cheaper and so is a complete no-brainer!!

Ingredients

Part-Baked Baguette(s)
Garlic Cloves
Butter (I recommend real butter rather than marg or spread), room temperature

Method

I use 1 garlic clove and 1oz (25g) butter per baguette,  Obviously if you prefer it to be more garlicky just add more.

  • Preheat oven to 180C/fan 170C/ Gas 6.
  • Add  butter to Prep Bowl, Press garlic clove using Garlic Press into the prep bowl. Use Spreader to mix them together.

    Mix garlic clove & butter together

    Mix garlic clove & butter togethe

  • Slice the baguette using Bread Knife.  Try not to slice all the way through keeping the loaf in tact (not always possible but worth it for aesthetics later!)

    Slice the bread, trying not to go all the way through.

    Slice the bread, trying not to go all the way through.

  • Carefully spread the generously between each slice.

    Spread the butter generously between slices.

    Spread the butter generously between slices.

  • Place baguette(s) on Stoneware (Pictured here is a Medium Round Stone with Handles but any will do).  Put Stoneware in oven.

    Bread ready to go into the oven on the Stoneware.

    Bread ready to go into the oven on the Stoneware.

  • Cook for approx 15-18n minutes until bread looks brown and toasty.
  • Devour!!!

    The finished garlic bread - just before the hoards descend!

    The finished garlic bread – just before the hoards descend!

 

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Filed under Easy Cooking, Family Cooking, Garlic, Garlic Press, Medium Bar Pan, Medium Round Stone, Quick Cooking, Square Baker, Stoneware, Super Quick cooking!, Tea

Deborah Bohl’s Sweet & Sour Chicken

Chuck & Bung Sweet & Sour.... Yum!!

Chuck & Bung Sweet & Sour…. Yum!!

I have been given a new “Chuck and Bung” recipe by my Pampered Chef colleague Deborah and its a corker!!  This is the easiest sweet and sour recipe I have ever tried and it tastes fabulous.  Deborah did suggest that you can double the sauce ingredients (ketchup, vinegar & sugar) but on my first go yesterday I just made it as the recipe suggest.  Next time I think I shall try the double sauce approach (sorry Deborah for not listening!!)

Ingredients

• 9 tbsp tomato ketchup
• 3 tbsp malt vinegar
• 4 tbsp dark muscovado sugar or other brown sugar
• 2 garlic cloves , crushed
• 4 skinless and boneless chicken breasts, cut into chunks
• 1 small onion , roughly chopped
• 2 red peppers , seeded and cut into chunks
• 227g 8 oz can pineapples pieces in juice, drained
• 100g sugar snap peas , roughly sliced
• handful salted, roasted cashew nuts, optional

Method

Use the Measure All Cup to measure the ketchup and the vinegar, tip into Classic Batter Bowl.

Add the dark brown sugar, using the Adjustable Measuring Spoons.

Use the Garlic Press to add the garlic to the Batter Bowl

Use Forged Cutlery Utility Knife to chop the chicken and add to the mix.

Throw in any chopped veg as desired!  Mix well with Small Mix ‘N Scraper.

Chuck everything into the Rectangular Baker and bung in the oven at 180 for about 35-40 minutes.

Serve with rice! Delicious!!

 

Options:  change the veg above for baby corn, mushrooms & peppers and leave out the pineapple. Susie

Susie Evans
Independent Sales Director for The Pampered Chef
07854 241575
http://www.pamperedchef.biz/susieevans
http://www.facebook.com/Susie.PChef

 

Sweet & Sour Ready for the oven.
Sweet & Sour Ready for the oven.

 

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Filed under Batter Bowl, Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Garlic, Garlic Press, Mushrooms, Other, Pepper, Rice, Rice Cooker, Square Baker, Stoneware, Tomato

The Pampered Chef ® Savoury Cheese Bites Recipe

This is a recipe from our new Season’s best recipe book.  It has already become a firm favourite in our house.  Every party should have a set of these.  The only disadvantage to the recipe is that they are gone all too soon!  The topping does sound a little strange but is absolutely delicious. IMG_4302

Biscuits
60 g Parmigiano Reggiano cheese, divided
115 g butter (in small pieces), at room temperature
150 g plain flour
1 egg yolk
2 tablespoons water

Topping (optional)
40 g roasted red peppers from a jar (drained weight), well-drained and patted dry
3 tablespoons apricot conserve
1/2 teaspoon dried crushed chilli flakes

Preheat oven to 200°C/fan 180°C/Gas 6.

Grate cheese using Microplane® Adjustable Fine Grater.

To make the biscuits, combine these ingredients in Manual Food Processor in this order: 40 g of the cheese, butter, flour, egg yolk and water. Process until well blended, scraping down sides of bowl as necessary, until mixture just begins to bind to form a crumbly dough.

Place remaining cheese in Small Sheet Pan. Using a level filled Small Scoop, press dough into scoop using your fingers to mould into shape, then release directly into grated cheese and coat well on all sides.

Meanwhile make the topping, if desired. Finely dice red peppers using Chef’s Knife. Mix peppers, apricot conserve and chilli flakes in (500-ml) Prep Bowl.

Remove stone from oven. Immediately press down centre of biscuits with back of clean scoop to create wells. Using Mini-Serving Spatula, transfer biscuits to Stackable Cooling Rack; cool 10 minutes. Spoon half teaspoon of topping into wells of each biscuit. If the biscuits have topping they are best eaten on the day they are made.
Yield: Makes 24

Per serving: Nutrients per bite: Energy 295kJ/71kcal, Protein 1.7g, Carbohydrate 5.0g, Sugars 0.2g, Fat 5.0g, Saturated fat 3.1g, Fibre 0.2g, Salt 0.1g

Cook’s Tip: For easiest processing, the butter should be softened. To do this quickly, cut it into small pieces and let stand at room temperature for about 45 minutes. If the butter is not fully incorporated after processing in step 2, carefully remove the blade and transfer to 2-Litre Stainless Mixing Bowl. Stir the dough until blended using Mini Mix ‘N Scraper®. Do not knead to a smooth dough.

© 2013 The Pampered Chef used under license.

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Filed under Cheese, Chilli, Jam, Manual Food Processor, Medium Bar Pan, Medium Round Stone, Microplane Grater, Pepper, Square Baker, Stoneware

Nigella’s Slow Roasted Lemon Chicken – Stoneware Style

IMG_4296This fabulous recipe is Nigella’s which I have adapted for stoneware use.  This essentially means it has become a “Chuck and Bung” recipe with no need to return to the oven until its cooked – my favourite!!

The fabulous smell as this cooks is really summery which, obviously right now is perfect, though I am convinced I shall be making it in the depths of winter too as it is a real hit with ALL the family!

My final comment on this recipe is that it has completely removed the fear of boning a whole chicken myself.  I followed a brilliant video that The Pampered Chef team posted (http://www.youtube.com/watch?v=eiwHpDtZHOE) and I LOVE that I have gained a new skill in the kitchen.

Ingredients

  • 1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
  • 1 bulb of garlic (separated into unpeeled cloves)
  • 2 unwaxed lemons (cut into chunks using Veggie Wedger)
  • 1 handful fresh thyme
  • 3 tablespoons olive oil
  • 150 ml white wine
  • black pepper

Method

  1. Pre-heat the oven to 145°C fan/ 160°C/gas mark 3/325ºF.
  2. Put the chicken pieces into Rectangular Baker and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
  3. Sprinkle over the white wine and grind on some pepper.IMG_4295
  4. Pop into the oven for approx 1 hr 45 mins.  Serve with new potatoes and green beans.

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Filed under Chicken, Citrus Fruits, Deep Covered Baker, Deep Dish Baker, Garlic, Other, Square Baker, Stoneware

Ratatouille, Pampered Chef Stoneware Style

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So yesterday I had planned to make a roast dinner but with the sun out I fancied a lighter vegetable option.   This ratatouille worked perfectly and was really, really simple to make.

Ingredients

Courgette
Pepper
Onion
Large Tomato
A few mushrooms
Tin of Plum Tomatoes, roughly chopped
Pinch of herbs (I used Herbes de Provence)
Splash of Red Wine Vinegar (maybe about 2 tbps)
A bit of sugar (maybe about 1 tsp)
Garlic Clove or 2, sliced

Alternatives – you could include aubergine, celery, or really any veg which you have available.  This is an ideal recipe for all you allotment owners too!

Method

  1. Slice vegetables.
  2. Throw all ingredients into Stoneware Baker (I used my Square Baker but a Deep Dish Baker, Deep Covered Baker, Rectangle Baker or Round Covered Baker would work just as well) and stir.
  3. Put into the oven with roasting meat (therefore oven is about 165 fan/ 180C/ Gas 6)
  4. Cook for approx 40 minutes and serve.

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Filed under Deep Covered Baker, Deep Dish Baker, Garlic, Pepper, Square Baker